Alligator Scallopini With Caper Mushroom Sauce Recipes

Steps:

• Slice the alligator/center cut pork meat into 1/2 inch slices.
• Pound thin between plastic wrap with a meat mallet.
• Sift together the flour season salt and garlic. . Lightly dredge the alligator / pork in seasoned flour shake off any excess.
• Heat the butter and oil in a large skillet over medium-high heat.
• Add alligator/pork meat and sauté quickly, 1-2 minute per side. Remove and keep warm.
• Add shallots to skillet and sauté 2 minutes.
• Add white wine to skillet and deglaze by stirring to loosen browned bits from bottom of pan.
• Stir in soup, and capers.
• Simmer over low heat until sauce is smooth and thick.
• Spoon caper mushroom sauce over alligator/pork fillets.

Steps:

• Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
• Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
• Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
• Garnish with the lemon supremes and serve.

Steps:

• Chicken Scallopini:.
• Pound chicken breasts to 1/8" thick.
• Heat butter & olive oil in pan.
• Brown chicken breast in hot pan, about 4 - 5 minutes or till cooked through.
• Keep warm while preparing sauce.
• Mushroom Sauce:.
• Add butter & olive oil to pan chicken was cooked in, & saute mushrooms.
• Add wine & chicken broth, cook till reduced to half original amount.
• Make sure you scrape the bottom of the pan to get all the little browned bits in the sauce.
• Stir in cream, season with salt & pepper, heat through.
• Serve over chicken.

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season the meat with 1 teaspoon salt, 1/2 teaspoon pepper and the granulated garlic. Once the oil shimmers, add the meat and cook, stirring occasionally, until the juices have rendered and the meat has browned, 15 to 20 minutes.
• Add the onion, celery, bell pepper, minced garlic and jalapeño. Cook, stirring often, for 3 to 5 minutes or until the onion is translucent.
• Add the pinto beans, tomato sauce, chicken stock, chili powder and cumin. Stir to combine. Bring the chili to a low boil, then cover, reduce the heat to low and simmer for an hour, stirring occasionally.
• When the meat is tender, season to taste with more salt, pepper and granulated garlic, if desired. Serve hot in bowls, with spaghetti or cornbread if you'd like.

Steps:

• In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
• Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
• Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
• Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.